Slow Cooker Cheesy Corn Dog Casserole

Growing up my mom always had corn dogs on hand for a quick after school snack—we absolutely loved them! As a matter of fact, I haven’t met a kid who doesn’t love a good corn dog, which is why I’ve created this easy and delicious casserole. It’s carnival snack turned comfort food, and it’s crazy good.

First, gather your ingredients.

In a large bowl, mix Bisquick®, cornmeal, brown sugar, onion powder and pepper. Stir in the butter, buttermilk and egg until combined. Next, mix in the chopped hot dogs, drained corn, chopped jalapeño and a cup of the cheese.

Spoon the mixture into a greased slow cooker. Cover and cook for 3-4 hour on high or 5-6 hours on low, until a tooth picked inserted into the casserole comes out clean. (I cooked mine for 5 ½ hours on low and it came out perfect.)

Just before you are ready to eat, heat the oven broiler to high. Add remaining cheese and sliced jalapeños to the top of the casserole. Remove the ceramic bowl from the slow cooker base, and place it under the broiler for about 1 minute to melt cheese (watch closely!).

Remove from the oven and serve in a bowl with a little drizzle of ketchup —Yum!